CHOPSUEY

PINOY CHOPSUEY INGREDIENTS

1 1/2 lbs chicken, cut into serving size
1/2 cup cauliflower, broken to bite size
1/2 cup snow peas (sitsaro)
1/2 cup cabbage, cut into squares
2 stalks celery, cut into 2″ long pieces
1/2 cup brocolli, broken to bite size
3 cloves garlic, crushed
1 medium onion, sliced
1/4 cup carrot, sliced thinly
1 small red bell pepper, cut in strips (optional)
1 small green bell pepper. cut in strips (optional)
2 tablespoons of cornstarch, dissolved in 1/4 cup of water
1 1/2 cups chicken stock (broth)
2 tablespoons of patis (fish sauce)
cornstarch
Salt to taste
cooking oil
2 tablespoons of cornstarch, dissolved in 1/4 cup of water
2 cups chicken stock (broth)

PINOY CHOPSUEY PROCEDURES

1. In a pan or wok, saute garlic and onion.
2. Add the chicken cuts. Cook for 5-8 minutes.
3. Add the fish sauce. Cook for few minutes.
4. Add the chicken stock. Simmer until the chicken is cooked.
5. Add all the vegetables starting from cauliflower, brocolli, snow peas, cabbage, carrots then celery.
6. Add the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done.
7. Add salt and pepper to taste.
8. Serve with hot rice. Enjoy!

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